Bacon Corn Casserole
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- slices bacon (*see note)
- cup diced onion
- tablespoons butter
- tablespoons flour
- teaspoon salt
- cup sour cream
- ounces frozen corn (*see note)
- teaspoons dried parsley
1Preheat oven to 350º.
2In a skillet, cook bacon, crumble, and set aside.
3Cook onion in butter till transparent, in a large 3-quart saucepan.
4In the same pan, blend in the flour and salt.
5Add the sour cream gradually; keeping texture smooth.
6Bring mixture to a boil, then add the frozen corn and parsley.
7Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.
8Pour bacon/corn mixture into a greased 1 quart baking dish.
9Garnish casserole with the remaining bacon.
10Bake in oven (uncovered) for 30 minutes, then serve immediately.
11*Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn. (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)